Traditional Grilled Eggplant Salad Recipe
Back home, in Romania, we had to cook with the seasons. During summer time, there was an abundance of fresh produce to choose from and to cook with. And I’m not talking only about the farmers’ markets. Even in our small garden we would have veggies like salad, tomatoes, cucumbers, peppers, lots of herbs and even fruits like apples, figs (yum!), cherries, sour cherries, plums and all sorts of berries.
But during the harsh winters, among mountains of snow, in the land where the Black (salty) Sea would freeze overnight (no kidding), diversity was nil. Zero. Non-existent. Super clever people, such as my dear mother, would thus preserve fruits and veggies at the end of each summer to have and to hold eat all throughout winter.
Roasted eggplants were some of the veggies she would preserve, frozen. And she would use them to make this wonderful traditional eggplant grilled salad that I’ve been eating and loving since I was little.
It’s very easy to make and does not require any special tools (it is even easier if you have a blender, but works equally well with a wooden spoon). It has a soft and creamy texture that makes the dish quite addictive. There wasn’t a time I made this that there were any next-day-leftovers ( Just like how much I enjoy Bell Pepper Cucumber Salad ). No matter how much I would make!
Traditional Grilled Eggplant Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30-45 minutes
- Total Time: 40-55 minutes
- Yield: 1 serving
- Author: Chris
Ingredients
- 1 eggplant
- 1/2 small onion, finely minced
- 1-2 TBSP fresh lemon juice
- 1 tsp mustard
- 1/5 cup mild extra virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, to serve
Steps
- Poke the eggplant with a fork several times and simply roast it until the peel gets slightly burned and the flesh is soft. Roasting the eggplant can be done in several ways: on a hot stove, on an open flame, on the BBQ (this is how we made it), on hot coals or in the oven.
- Temperature and time differs according to the size of the eggplant. Roughly, for a medium sized one, it should take around 30 to 45 minutes in a hot oven at 200 degrees.
- Once it’s done, place it in a bowl and leave it covered for 10 to 15 minutes. ‘Steaming’ it like this will help to peel it more easily.
- Once peeled, chop it finely, put it in a bowl and, using a wooden spoon, mix it with the onion, lemon juice, mustard, salt and pepper. Add olive oil a bit at a time, mixing continuously.
That’s all there is to it! Told you it’s easy. 😉
Notes
- This salad pairs beautifully with grilled meats or as a spread on warm pita bread.
- For an extra touch of flavor, you can drizzle a dressing for grilled eggplant on top of the salad.
- Feel free to add roasted peppers, garlic, or even a sprinkle of feta cheese for an extra layer of flavor.
Nutrition Facts (per serving)
- Calories: 150-200 (varies based on oil)
- Sugar: 2g
- Sodium: 100-150mg (varies based on added salt)
- Fat: 15-20g
- Saturated Fat: 2-3g
- Unsaturated Fat: 10-15g
- Trans Fat: 0g
- Carbohydrates: 10-15g
- Fiber: 5-8g
- Protein: 3-5g
- Cholesterol: 0mg
What to Serve with Traditional Grilled Eggplant Salad?
Feel free to mix and match these options for a well-rounded meal!
- Fresh Bread: Pita or crusty baguette for dipping.
- Grilled Meats:
- Chicken or lamb skewers for a protein boost.
- Grilled fish like salmon.
- Grains:
- Couscous or quinoa for a hearty side.
- Rice pilaf with herbs.
- Other Salads: Tabbouleh or Greek salad for freshness.
- Roasted Vegetables: Grilled zucchini and bell peppers for added color.
- Dips: Hummus or tzatziki for a creamy complement.
- Pickles or Olives: Tangy pickled vegetables or marinated olives.
- Cheese: Crumbled feta or goat cheese for creaminess.
Occasions for Traditional Grilled Eggplant Salad
This salad is versatile and suitable for various occasions, bringing a touch of warmth and tradition to any meal!
- Summer Barbecues: Perfect as a side dish at outdoor gatherings, complementing grilled meats and vegetables.
- Picnics: Easy to prepare in advance, it’s a great option for a refreshing dish to share at picnics.
- Family Gatherings: A delightful addition to potlucks or family dinners, offering a taste of traditional flavors.
- Meatless Mondays: A healthy, flavorful choice for vegetarian meals that the whole family can enjoy.
- Mediterranean-themed Dinners: Serve it alongside other Mediterranean dishes for a cohesive culinary experience.
- Brunches: A light and satisfying salad that pairs well with egg dishes and pastries.
- Holidays: A great option for holiday feasts, adding variety to the table without overwhelming flavors.
- Celebrations: Ideal for birthdays, anniversaries, or any festive gathering where you want to impress your guests.
This grilled eggplant salad is versatile and suitable for various occasions, bringing a touch of warmth and tradition to any meal. Enjoy the creamy texture and delicious flavors of this dish, perfect for sharing with family and friends.
#eggplantsalad #romaniandishes #vegan #glutenfree #healthyrecipes #easyrecipes #talesofakitchen
Now grab your spoon, some freshly baked bread and dive in! Serve with fresh parsley and/or thin slices of shallots or red onion. And chili in our case (we have everything with chili!). And, don't forget to visit Tales Of A Kitchen for more easy and healthy recipes!
C.
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Traditional Grilled Eggplant Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30-45 minutes
- Total Time: 40-55 minutes
- Yield: 1 serving 1x
- Category: Vegan Food
Description
Tales Of A Kitchen features eggplant tossed with fresh herbs, tangy dressing, and other vibrant ingredients to make the perfect Grilled Eggplant Salad Recipe.
Ingredients
- 1 eggplant
- 1/2 small onion, finely minced
- 1–2 TBSP fresh lemon juice
- 1 tsp mustard
- 1/5 cup mild extra virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, to serve
Instructions
- Poke the eggplant with a fork several times and simply roast it until the peel gets slightly burned and the flesh is soft. Roasting the eggplant can be done in several ways: on a hot stove, on an open flame, on the BBQ (this is how we made it), on hot coals or in the oven.
- Temperature and time differs according to the size of the eggplant. Roughly, for a medium sized one, it should take around 30 to 45 minutes in a hot oven at 200 degrees.
- Once it’s done, place it in a bowl and leave it covered for 10 to 15 minutes. ‘Steaming’ it like this will help to peel it more easily.
- Once peeled, chop it finely, put it in a bowl and, using a wooden spoon, mix it with the onion, lemon juice, mustard, salt and pepper. Add olive oil a bit at a time, mixing continuously.
Notes
- This salad pairs beautifully with grilled meats or as a spread on warm pita bread.
- For an extra touch of flavor, you can drizzle a dressing for grilled eggplant on top of the salad.
- Feel free to add roasted peppers, garlic, or even a sprinkle of feta cheese for an extra layer of flavor.
Nutrition
- Calories: 150-200 (varies based on oil)
- Sugar: 2g
- Sodium: 100-150mg (varies based on added salt)
- Fat: 15-20g
- Saturated Fat: 2-3g
- Unsaturated Fat: 10-15g
- Trans Fat: 0g
- Carbohydrates: 10-15g
- Fiber: 5-8g
- Protein: 3-5g
- Cholesterol: 0mg
